Tuesday, March 24, 2009
Monday, March 23, 2009
hunting cool hunting
So I was poking around at coolhunting.com and came upon these shorts which I thought were real nice.
THE SHORTS ARE $580.
WTF is wrong with people. That's not cool at all. They're shorts.
THE SHORTS ARE $580.
WTF is wrong with people. That's not cool at all. They're shorts.
Susan Lucci
Yup. I got nominated again. We'll see. It's the strangest year in any industry to be nominated for an award. Per Se will be doing a Bratwurst and Bud special soon enough.
Wednesday, March 18, 2009
gurgling cod
This is a today's post from the Clemson food blogger Gurgling Cod.
Nice post.
We have always been more boxer than puncher. Be what we really want to be are thumb wrestlers.
check out the link... click that gurgling cod headline
Nice post.
We have always been more boxer than puncher. Be what we really want to be are thumb wrestlers.
check out the link... click that gurgling cod headline
Tomorrow's Prix Fixe
Click the title to make a reservation!
Hugh’s twenty-five buck prix fixe
Mar. 19th to Mar. 26th
menu A
1.
"Wedge salad" with Woodland Gardens butterhead, boiled dressing,
shaved celery, toast and shavings of reggiano
2.
"Living LRG" catch in parchment: salmon with vermouth,
melted leeks, roasted shiitakes and marjoram
3.
Mississippi mud pie with vanilla bean ice cream
menu B
1.
Quebecois split pea soup with ham hock...
with pea shoot whipped cream.
2.
smothered quails with dirty rice
and a shaved asparagus salad
3.
maple-raisin tart
$25 per person… no substitutions... eat your vegetables.
Hugh’s twenty-five buck prix fixe
Mar. 19th to Mar. 26th
menu A
1.
"Wedge salad" with Woodland Gardens butterhead, boiled dressing,
shaved celery, toast and shavings of reggiano
2.
"Living LRG" catch in parchment: salmon with vermouth,
melted leeks, roasted shiitakes and marjoram
3.
Mississippi mud pie with vanilla bean ice cream
menu B
1.
Quebecois split pea soup with ham hock...
with pea shoot whipped cream.
2.
smothered quails with dirty rice
and a shaved asparagus salad
3.
maple-raisin tart
$25 per person… no substitutions... eat your vegetables.
JD Headrick Wine Dinner MARCH 26TH!
Winemakers coming to our little town! And they speak French!
JD HEADRICK WINE DINNER
ANOTHER GREAT VALUE WINE DINNER!
Thursday, March 26th
6:30 PM
$68 per person (food & wine)
A great visit from some fantastic French winemakers and Laurent from JD Headrick Wine Imports.
It’s a real treat when folks like this come to our lil town. The vittles promise to be great too.
1.
oysters on the halfshell
2007 Domaine de la Fruitere, “Petit M sur lie,” Muscadet
2.
grits 'n' shrimp with piperade
2007 Domaine de la Fruitere, Chardonnay
3.
country ham wrapped salmon with ramp broth and quinoa
N.V. Grenelle, Sparkling Rose, Saumur
4.
braised lamb shoulder with whipped white beans, asparagus and nettle salsa verde
2006 Mabileau “Rouilleres,” Bourgueil
5.
American cheeses with accompaniments
2006 Domaine Vacheron, Sancerre Rouge
6.
tiny creme brulee
JD HEADRICK WINE DINNER
ANOTHER GREAT VALUE WINE DINNER!
Thursday, March 26th
6:30 PM
$68 per person (food & wine)
A great visit from some fantastic French winemakers and Laurent from JD Headrick Wine Imports.
It’s a real treat when folks like this come to our lil town. The vittles promise to be great too.
1.
oysters on the halfshell
2007 Domaine de la Fruitere, “Petit M sur lie,” Muscadet
2.
grits 'n' shrimp with piperade
2007 Domaine de la Fruitere, Chardonnay
3.
country ham wrapped salmon with ramp broth and quinoa
N.V. Grenelle, Sparkling Rose, Saumur
4.
braised lamb shoulder with whipped white beans, asparagus and nettle salsa verde
2006 Mabileau “Rouilleres,” Bourgueil
5.
American cheeses with accompaniments
2006 Domaine Vacheron, Sancerre Rouge
6.
tiny creme brulee
buttermilk channel
I happened to be reading the mini-restaurant review in the March 23rd New Yorker and was pretty intrigued with Buttermilk Channel. So I Google them and the chef is a guy I worked with in San Francisco ten years ago. Crazy how these things work. His name is Ryan Angulo and he's a prince of a fellow.
Apart from that Kevin Bacon moment I really revel in the new hipness of COMMUNITY restaurants. And the place sounds great. Now if I can only apply for a trust fund and move to Park Slope.
http://www.newyorker.com/arts/reviews/tables/2009/03/23/090323gota_GOAT_tables_thompson
Apart from that Kevin Bacon moment I really revel in the new hipness of COMMUNITY restaurants. And the place sounds great. Now if I can only apply for a trust fund and move to Park Slope.
http://www.newyorker.com/arts/reviews/tables/2009/03/23/090323gota_GOAT_tables_thompson
Thursday, March 12, 2009
PRIX FIXE CHANGES
THE PRIX FIXE HAS EXPANDED TO ALL OF OUR OPENING HOURS.
That means you get get a scrumptuous three-course meal at 7:30 on Friday.
Years ago when we started the prix fixe it was for a couple of reasons. First it filled in some downtime, as we were always in the kitchen raring to go but just wouldn't really get busy until around 7PM. The other reason was that I truly felt that we were a restaurant that I wanted everyone to try, regardless of income bracket. To this day we see some folks once a year as a special occasion and others four times a week. Expanding the hours of the prix fixe just gives more folks a shot at coming whenever they like.
Just one more way your little community restaurant is addressing the economic doldrums. 'Cause we care.
THIS WILL NOT GO ON FOREVER. IT WILL GO ON UNTIL TIMOTHY GEITNER TELLS ME WERE IN BETTER SHAPE. or my father, Keith Acheson, Prof. of Economics.
Hugh’s twenty-five buck prix fixe
Mar. 12th to Mar. 18th
menu A
1.
fava bean, shaved parmesan and country ham
with mint vinaigrette
2.
pork confit with pimiento polenta, roasted shallot
and maitake mushrooms
3.
chess pie with sabayon & grapefruit
menu B
1.
smoked trout with fingerling potato, charred scallion,
green goddess and frisee
2.
hominy grits with Oregon truffles, goat cheese, asparagus and a fried
Hope Springs Farm egg
3.
dulce de leche with shortbread
$25 per person… no substitutions... eat your vegetables.
That means you get get a scrumptuous three-course meal at 7:30 on Friday.
Years ago when we started the prix fixe it was for a couple of reasons. First it filled in some downtime, as we were always in the kitchen raring to go but just wouldn't really get busy until around 7PM. The other reason was that I truly felt that we were a restaurant that I wanted everyone to try, regardless of income bracket. To this day we see some folks once a year as a special occasion and others four times a week. Expanding the hours of the prix fixe just gives more folks a shot at coming whenever they like.
Just one more way your little community restaurant is addressing the economic doldrums. 'Cause we care.
THIS WILL NOT GO ON FOREVER. IT WILL GO ON UNTIL TIMOTHY GEITNER TELLS ME WERE IN BETTER SHAPE. or my father, Keith Acheson, Prof. of Economics.
Hugh’s twenty-five buck prix fixe
Mar. 12th to Mar. 18th
menu A
1.
fava bean, shaved parmesan and country ham
with mint vinaigrette
2.
pork confit with pimiento polenta, roasted shallot
and maitake mushrooms
3.
chess pie with sabayon & grapefruit
menu B
1.
smoked trout with fingerling potato, charred scallion,
green goddess and frisee
2.
hominy grits with Oregon truffles, goat cheese, asparagus and a fried
Hope Springs Farm egg
3.
dulce de leche with shortbread
$25 per person… no substitutions... eat your vegetables.
Wednesday, March 11, 2009
NYT on California Pinot
We have always loved Wells Guthrie (Copain) and Joe Davis (Arcadian). The rolling back from massive pinots has tickled us in the past few years. When we can get the ethereal wisps of smokey bacon from a Russian River Valley pinot without 15% alcohol and a headache, then I know progress is being made. read the piece...http://www.nytimes.com/2009/03/11/dining/11pour.html?pagewanted=3&8dpc
Tuesday, March 10, 2009
Toolbox
I was cooking at the Charleston Food and Wine Festival this past weekend Linton Hopkins and I reigned supreme in the Grand Finale Iron Chef cookoff against Mike Lata and Sean Brock. Lots of fun. The surprise ingredient was the very scary PEANUTS. I was actually surprised they used it but those poor little legumes need a little help in the PR department these days (no offense to the fine folks at Golin Harris).
As we were cooking away on stage I began to wonder what tools people had in their arsenal. Sean Brock brought liquid nitrogen and tons of gadgets. Linton went very simple with a spoon, a knife and an apron. Lata had some bacon, the edible tool. I just brought my usual wooden wine box of traditionalist cookery implements. The New York Times once did a great photo shoot about chef's cooking kits. Google it up sometime.
5&10 specials for march 10th
Tuesday specials.
Our version of Spring Break is pretty darned civilized.
maine lobster bisque with local beets and poached shrimp, bourbon, chive cream 10.
seared dayboat scallops: tiny chop of papaya and mango, crisp tiny grit cakes and a lime and smoked paprika buerre blanc 13.
asparagus, poached local egg, shaved parmesan, chopped spinach
and toasted pinenuts 9.
braised pork shoulder, Red Mule grits, young collards, avocado, roasted poblano, reduced braising jus 20.
roasted salmon, olive-tomato salsa, lemon emulsion, baked fingerlings with creme fraiche and chives 24.
Meyer lemon panna cotta with mini blackberry pie 7.
• half bottle of bubbles.
Champagne, Taittinger, Brut, NV $28.
• chardonnay, Lioco, Sonoma, 2007 9./36.
• cariganan…, Lioco, “Indica”, Sonoma, 2007 9./36.
• merlot, cf, cs, Chateau Calabre, “Terroir de France,” Bergerac, France, 2006 8./32.
Our version of Spring Break is pretty darned civilized.
maine lobster bisque with local beets and poached shrimp, bourbon, chive cream 10.
seared dayboat scallops: tiny chop of papaya and mango, crisp tiny grit cakes and a lime and smoked paprika buerre blanc 13.
asparagus, poached local egg, shaved parmesan, chopped spinach
and toasted pinenuts 9.
braised pork shoulder, Red Mule grits, young collards, avocado, roasted poblano, reduced braising jus 20.
roasted salmon, olive-tomato salsa, lemon emulsion, baked fingerlings with creme fraiche and chives 24.
Meyer lemon panna cotta with mini blackberry pie 7.
• half bottle of bubbles.
Champagne, Taittinger, Brut, NV $28.
• chardonnay, Lioco, Sonoma, 2007 9./36.
• cariganan…, Lioco, “Indica”, Sonoma, 2007 9./36.
• merlot, cf, cs, Chateau Calabre, “Terroir de France,” Bergerac, France, 2006 8./32.
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